Determination of Boric acid by ICP-AES and ICP-MS in Caviars and Processed food

Abstract

. Boric acid is authorized as food additive in EU. However, it is not authorized for use in Korea. The analytical method of boric acid in foods has not been reported in Korea. In this study, an analytical method has been developed and validated for the determination of boric acid in caviars. We established the analytical assay for boric acid in caviars by Inductively Coupled Plasma Mass Spectrometry(ICP-MS). Caviar samples were digested in closed vessels made of PTFE in an Automatic Microwave Digestion System. We also performed a method validation including linearity, inter-day, intra-day, precision, accuracy, Limit of detection (LOD) and Limit of Quantitation(LOQ) and recovery. The calibration curve was obtained from 0.2 µg/mL to 10 µg/mL with a satisfactory correlation coefficient of 0.99. The LOD and LOQ were 0.04 µg/mL and 0.16 µg/mL. The recoveries of boric acid from spiked samples at levels of 0.5, 2 and 10 µg/mL ranged from 91.8 to 98.3% with relative standard deviation(RSD) between 0.4 and 2.4 %.